Baking with Betty

By Betty Heald | Jul 18, 2014

This week's column is dedicated to all the young people of today who are searching for jobs and happiness, outside of school.

 

Buffalo Chicken "Fries"

1/3 cup hot sauce

1/2 stick unsalted butter, melted

1 tablespoon honey

1 pound boneless, skinless chicken breast halves, sliced length-wise into 1/2 inch wide strips, seasoned with salt and pepper

1/3 cup flour

1/4 cup vegetable oil, divided

Whisk together hot sauce, butter, and honey in a large bowl. Toss chicken strips with flour in a large resealable plastic bag until coated; shake off excess flour. Heat 2 tablespoons oil in a large saute pan until browned, about 2 minutes per side, then transfer to hot sauce mixture and toss to coat. Repeat with remaining oil and chicken strips.

 

Sirloin Salad

8 ounces sirloin steak, 1-inch thick

2 cups romaine lettuce, washed, dried, and broken up

1/2 medium, ripe tomato, cut into thin wedges

1/8 sweet red onion, thinly sliced

Salad dressing of your choice (vinaigrette and blue cheese dressing are both good with this).

Grill or broil the steak to your preferred degree of doneness. While the steak is cooking, arrange the lettuce on a serving plate. Cut the cooked steak into thin slices across the grain, and pile it on top of the lettuce. Arrange the tomato wedges around the edge, and scatter the onion over the top. Serve with the dressing of your choice.

 

Ranch Fish

2 pounds white fish fillets

1 package (1 ounce) dry ranch dressing mix

1/3 cup lemon juice

2 tablespoons olive oil

3 tablespoons white wine

Spray a cookie sheet with nonstick cooking spray. Arrange the fillets on the cookie sheet. Combine the dressing mix, lemon juice, oil, and wine and pour over fish. Broil for 9 to 12 minutes or until done.

 

It's -A-Snap Cheesecake

1 envelope unflavored gelatin

1/2 cup sugar

1 cup boiling water

2 8-ounce packages cream cheese, softened

1 teaspoon vanilla (optional)

1 9-inch graham cracker crust

In a large bowl, mix unflavored gelatin and sugar; add boiling water and stir until gelatin is completely dissolved. With electric mixer, beat in cream cheese and vanilla until smooth. Pour into prepared crust; chill until firm, about 2 hours. Top, if desired, with fresh or canned fruit.

For delicious variations try:

Marbled Cheesecake: Before chilling, marble in 1/3 cup chocolate fudge or butterscotch flavored ice cream topping.

Lemon or Almond Cheesecake: Substitute 1/2 to 3/4 teaspoon lemon or almond extract for vanilla extract.

Fruit 'n' Creamy Cheesecake: chill cheesecake for 10 minutes, then swirl in 1/3 cup strawberry or raspberry preserves.

Sunshine Cheesecake: Substitute 1/2 teaspoon orange extract for vanilla extract and add 1 teaspoon grated orange rind.

 

Corned Beef Funburger

3 hamburger rolls, sliced, heated

1- 4 1/2  ounce can Corned Beef Spread

3/4 teaspoon horseradish

3 tablespoons chopped walnuts

3 green pepper rings

3 tablespoons drained crushed pineapple

Partially hollow top half of each roll. Combine corned beef spread and horseradish, spread on bottom half. Sprinkle corned beef mixture with nuts, top with pepper ring, fill ring with pineapple and cover with top half of roll. Makes 3 sandwiches.

 

Our thought for the week: "To me, old age is always fifteen years older than I am." -- Bernard Baruch

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